Denver Green Chili

Recipe of the Week - 11/30/08 Turkey Chili with Anasazi Beans

Got any leftover turkey?? Leftover turkey makes awesome chili.
As a matter of fact, you can often substitute turkey for pork in classic
chili verde recipes. If you want a fairly simple, infallible champion chili
that you can make with turkey, go to the 2006 world champion recipe
and substitute 4 cups chopped leftover turkey for the pork.

This week, I'm experimenting with a cookbook I haven't tried before -
Red or Green New Mexico Cuisine. So far, I'm finding dozens of recipes
I can't wait to try. Physically, it looks almost identical to The Green Chile
Bible, but no - it has different recipes (same publisher). I prefer
Red or Green because it has commentary on each recipe. Neither book
has pictures, but a complaint I have about The Green Chile Bible is
that there are no descriptions or commentary about any of the recipes.
Red or Green has a variety of interesting, easy to prepare recipes,
many unlike those I've found in other cookbooks.

This recipe is found on page 143 and is a classic, no-fail chili recipe
made with turkey. Plus the Anasazi beans make it interesting and
the cinnamon adds a nice touch.

Turkey Chili with Anasazi Beans


Ingredients:

1 pound dry Anasazi beans
6 cups distilled water
3 tablespoons olive oil
1 white onion, minced (about 1 1/2 cups)
3 cloves garlic, minced
1 cup diced green chiles (2 4 oz cans, drained)
1 tablespoon ground cumin
1 tablespoon dried-leaf oregano
1 teaspoon ground cinnamon
1 pinch cayenne pepper
3 cups chicken broth
4 cups cooked turkey, cut into 1-inch pieces
1 1/2 cup shredded Monterey Jack cheese
salt and fresh ground black pepper to taste
salsa of choice for garnish
sour cream for garnish
minced cilantro for garnish

Preparation:

1. Rinse beans and place in kettle with water. Set aside at
least 2 hours and drain before using.
2. In a large Dutch oven or heavy pot heat oil; add onion and
garlic; cook until soft.
3. Add chiles, cumin, oregano, cinnamon and cayenne pepper;
cook 3 minutes.
4. Add beans and chicken broth. Bring to boil and reduce heat.
Cover and simmer about 2 hours until beans are tender, stirring
occasionally.
5. Stir in turkey. Season to taste with salt and pepper. Just
before serving, stir in cheese. Heat 1 to 2 minutes until cheese
is melted.


Preparation time: about 30 minutes
Cooking time: 2 1/2 hours (or 4 1/2 including soaking beans)
Makes: 6 servings
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Anita

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